Are you rushing in the morning? Don’t have time for a healthy breakfast? These banana muffins will transform your day
Some days we have time to prepare eggs with veggies or oatmeal pancakes, or even just a healthy smoothie for breakfast. On other days, breakfast has got to be simply grab-and-go. Most of the easy ready-made options you will find in that grocery store are filled with lots of sugar, corn, soy, and other less desirable ingredients. Here are two versions of breakfast banana muffin recipes. One is grain-free; the other is nut-free. Both are completely sugar and gluten-free and so healthy.
I hope you and your family enjoy getting a taste of what it’s like to live full, free and fabulous! Wishing you the best of health!
- These banana nut butter muffins are revolutionary. There’s no flour or sugar–and there’s lots of deliciousness. You have to taste them to believe it.
- 4 eggs, separated
- 4 very ripe bananas, cut into chunks
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 jar cashew or almond butter
- ¼ cup egg white powder (optional to create a fluffier outcome)
- Topping options: chocolate chips, cacao nibs, or crushed nuts
- Preheat oven to 350°F. Line 18-22 muffin tins with paper baking cups and set aside. In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks.
- Add ripe bananas and mix well for 3 minutes until a creamy fluffy batter forms. Add vanilla extract, baking soda, nut butter, and egg white powder (if using) and mix well.
- Divide batter between prepared muffin tins. Add toppings of choice. Bake for 20 minutes; do not overbake or muffins will become dry.

- These are one of my most popular muffins. They are hearty and filling and packed with such healthy ingredients.
- 4 eggs, separated
- 4 very ripe mashed bananas
- 2 teaspoons vanilla extract
- 1 teaspoon. baking powder
- 1 teaspoon baking soda
- 1 cup Asian Harvest Gluten-Free Quinoa Hot Cereal
- 1 cup quinoa flour or any other gluten-free flour blend
- Topping options: chocolate chips, walnuts, or raisins
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups and set aside.
- In a food processor fitted with an S-blade, beat egg whites until stiff. Add yolks, mashed bananas, and vanilla. In another bowl, combine dry ingredients and mix well. Add dry ingredients to the food processor and blend well.
- Divide batter into 12 muffin cups. Sprinkle with topping(s) of your choice. Bake for 25-30 minutes. Allow to cool and refrigerate. These muffins freeze beautifully.
For Pesach – adapt as needed.
Try this delicious granola! It’s our new favorite snack.
Can you give us the calorie count on the muffins?
Hi I’m looking for a 100-120 calorie chocolate chip muffin, wondering if you have any recipes? Thanks!
what size jar nut butter for the banana muffins?
Also wondering about the jar size… would love to try the recipe.
WOW, perfect for my Gluten Free son, thanks! hope to try them next week iyh.
Without chocolate chips the muffins are 150 cal each when you make the batter into 24 muffins. In terms of the jar size an 18 oz jar is preferable but a 16 oz will work but you will get 22 muffins. Also if you use the 16 oz jar I strongly suggest using the egg white powder otherwise they may fall.
Hope you all enjoy them as much as we do…. it’s rare for a day to go by without most of my family members enjoying there favorite flavor… mine is banana nut, my daughter loves blueberry banana and the rest of my family are choc chip fans! They freeze beautifully so any time I have 4 super ripe bananas a batch of muffins happens… ( no one in my house eats bananas but I buy a batch a week?)
if the recipe makes 18-22 muffins, and I spread it into 24 muffins to make them 150 cal each, the muffins will be pretty small, won’t they?
How banana tasting are they? Not the biggest banana fans in this house…
So actually the banana nut are 150 cal for 1/24 in the recipe given but the banana quinoa are 125 for 1 when you make that recipe into 12 muffins they are also larger so if you want them to be less make more smaller sized muffins
And they are banana flavored I don’t find them overwhelming but it’s hard to say what you will find to strong…. if you prefer I have a great apple nut muffin recipe on my web site http://www.fullnfree.com/ Rorie’s recipes it’s in the second breakfast option
I know these recipes were posted a while back but I finally got a chance to try the banana nut one. They came out great and the kids like it too!! Winner!
Hi,
I’d love to try these but we have nut allergies (besides for peanuts). will these work with peanut butter or another substitute?
thanks!